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Hermit cookies are chewy, spiced bar cookies from New England that combine molasses, ginger, and raisins into a dense, sticky treat reminiscent of gingerbread but with deeper spice and chewier texture.
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Pre-heat oven to 350 degrees.
Grease and flour one standard jelly roll pan (standard cookie sheet) and set aside. For best results, I would grease with either Crisco or coconut oil.
In a large bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.
With the mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until well combined.
Reduce mixer speed to low and slowly add in the dry ingredients until just combined.
Use a spoon to stir in raisins.
Scrape edges of the bowl with a plastic spatula to get the mixture together in a ball then scrape out onto a cookie sheet.
Flour hands then carefully press dough into even layer on the floured cookie sheet.
Bake 17-19 minutes depending on oven. Typically I'll spend half the time on the top rack and the other half on the bottom. Remove from the oven when toothpick comes out clean.
Let cool completely before slicing into bars.
Written automatically by CookOS, not by the creator.
Store hermit bars in an airtight container at room temperature for up to 5 days, or wrap individually and freeze for up to 2 months.
Written automatically by CookOS, not by the creator.
Hermit cookies are denser and chewier with a higher ratio of warm spices (ginger, cinnamon, cloves, nutmeg) and raisins throughout, giving them a more complex, boldly-spiced flavor profile than standard molasses cookies.
Yes, wrap the dough tightly and refrigerate for up to 3 days, or freeze for up to 1 month. Let it come to room temperature slightly before shaping and baking.
They should be set on the edges but still soft and slightly sticky in the center. The top will look matte and feel just firm to a light touch; overbaking makes them hard and dry.
White sugar can replace brown sugar, but use 1¾ cups white sugar plus 1 tablespoon molasses to replicate the moisture and flavor brown sugar provides.
Store in an airtight container at room temperature for up to 5 days. They soften slightly as they age, which many prefer. Wrap individual bars and freeze for up to 2 months.
